Blazing meatballs and sizzling summer veggies bring serious fire to the table. Jalapeño and cayenne are packed right into the beef meatballs, which brown in coconut butter before simmering in smoky Chipotle Tomato Sauce. Charred tomatoes, red peppers, and zucchini underneath soak up every drop of that fiery sauce.
Blazing Meatballs and Sizzling Summer Veggies
With the combination of jalapeño peppers and cayenne pepper embedded in the meat, and the fiery coating from the Chipotle Tomato Sauce, these Blazing Meatballs and Sizzling Summer Veggies are nothing short of scorching! Try using plain marinara if a more toned-down version is preferred. For an even hotter end result, add a few sliced jalapeños and/or habanero peppers to the veggie mix.
Yields 30–35 meatballs (Serves 4–6)
2 pounds (907 g) lean ground beef
2 tablespoons (30 ml) garlic, minced
3 jalapeños, finely chopped
2 teaspoons (10 ml) sea salt
1⁄2 teaspoon cayenne pepper
1 tablespoon (15 ml) coconut butter
2 tablespoons (30 ml) canola oil
1⁄2 teaspoon (10 ml) garlic powder
1⁄2 teaspoon (10 ml) oregano
24 ounces Chipotle Tomato Sauce (see Chapter 2)
1⁄4 cup (960 ml) fresh basil, thinly sliced
6 large tomatoes, cut in half
2 red bell peppers, cut in half and seeded
2 zucchini, cut into 1⁄4"-long slices
- In a large bowl, combine ground beef, minced garlic, jalapeños, 1 teaspoon (5 ml) sea salt, and cayenne pepper. Create 30–35 evenly formed meatballs and set them on a plate.
- In a large nonstick skillet, heat coconut butter and 1 tablespoon (15 ml) oil over high heat. Add meatballs in a single layer and cook until deep brown on all sides. Sprinkle the tops with garlic powder, oregano, and a pinch more sea salt. Drain the excess fat. Add the Chipotle Tomato Sauce and stir until all meatballs are evenly coated. Add 1⁄8 cup (1920 ml) of fresh basil and bring to a boil. Lower heat, cover, and simmer about 15 minutes or until meatballs are tender and done.
- While meatballs are simmering, prepare the vegetables. Coat the vegtables in 1 tablespoon (15 ml) canola oil, and sprinkle evenly with 1 teaspoon (5 ml) sea salt. Grill over medium-high heat until lightly charred and soft. Remove from heat and slice into smaller pieces.
- Place cooked vegetables in serving bowls, top with meatballs and sauce, and garnish with the remaining fresh basil.
Pro Tips
- Form 30–35 evenly sized meatballs so they all finish at the same time — a small scoop keeps them uniform.
- Get the pan properly hot before the meatballs go in; a deep brown crust on all sides is what keeps them tender through the 15-minute simmer.
- Drain the excess fat after browning before adding the sauce, or the Chipotle Tomato Sauce will be greasy rather than rich.
- For a toned-down version use plain marinara; for more heat, toss sliced jalapeño or habanero in with the grilling vegetables.
Frequently Asked Questions
Can I bake the meatballs instead of frying?
Yes — bake them at 400°F until browned and cooked through, then finish them in the Chipotle Tomato Sauce as written.
How spicy is this dish?
Very — jalapeño and cayenne in the meat plus chipotle sauce coating them. It lives up to the name, so consider the marinara swap for sensitive palates.
Can I make the meatballs ahead?
Form and refrigerate them up to a day ahead, or freeze the cooked meatballs and sauce together for up to 3 months.
What vegetables work best for grilling alongside?
Tomatoes, red peppers, and zucchini hold up beautifully to medium-high heat and char without falling apart.
Recipe Card
Ingredients
Method
- In a large bowl, combine ground beef, minced garlic, jalapeños, 1 teaspoon sea salt, and cayenne pepper. Create 30–35 evenly formed meatballs and set them on a plate.
- In a large nonstick skillet, heat coconut butter and 1 tablespoon oil over high heat.
- Add meatballs in a single layer and cook until deep brown on all sides.
- Sprinkle the tops with garlic powder, oregano, and a pinch more sea salt.
- Drain the excess fat.
- Add the Chipotle Tomato Sauce and stir until all meatballs are evenly coated.
- Add 1⁄8 cup of fresh basil and bring to a boil.
- Lower heat, cover, and simmer about 15 minutes or until meatballs are tender and done.
- While meatballs are simmering, prepare the vegetables.
- Coat the vegtables in 1 tablespoon canola oil, and sprinkle evenly with 1 teaspoon sea salt.
- Grill over medium-high heat until lightly charred and soft.
- Remove from heat and slice into smaller pieces.
- Place cooked vegetables in serving bowls, top with meatballs and sauce, and garnish with the remaining fresh basil.
